1. Cut the butter into cubes and place it in the freezer for a few hours in advance.
2. Cook the spaghetti alla chitarra in plenty of boiling salted water; once ready, drain al dente in a pan (keep some of the cooking water aside.
3. Take the frozen butter and cream the pasta together with plenty of anchovy colatura , if necessary add some cooking water to make the pasta more fluid
4. At this point serve, placing the spaghetti on top of the previously heated and whipped broccoli cream
5. Complete with a handful of fresh pepper, a sprinkling of toasted breadcrumbs and a sprinkling of chopped, toasted almonds.